I've tried Dragons Tale, tried malting my own sorghum even. It's still sorghum. So next I tried oat flakes fro, the health food store. The beer had possibilities, but what a glop of oat meal ended up in the compost bin!
I ordered Malted oats from Northern Brewers. And roasted some in the oven, on cookie sheets. @350° Remove at varying times to get different colors/flavors, and one pan was wetted before roasting, trying for a biscuit flavor. My Ideal beer is Flat Ass Tired.
Yeast is Nottingham, and hops usually EKG, as per my FAT recipe. I'm not one for citrus flavor. If I want beer, I'll drink beer. If I want citrus, I'll eat Marmalade. Which I do, especially over chocolate ice cream. YUM!
1# rice hulls, seemed to work.
2# malted oats
4# 'biscuit' oats
1# dark roasted oats
Willamett hops, didn't have EKG
4qt boiling water was too much, add two qts of tap water to drop to 122°- I'm not the best masher. Steep, dunno how long- 20 min?
Add 8 qt boiling water, mash at 150 long time as I recall, an hour wasn't enough, then I probably got impatient.
Sparge 3 gallons of 180°
Add sugar, molasses, 1 1/2 oz hops, boil an hour adding 1/2 oz hops at last 15 minutes.
OG 1060, 15.5 Brix, Brix today 5%, ABV- adequate, I guess 6% ?
Slow to settle all the oats, took a month in primary. A couple weeks in second, then kegged and force carb. Better from day one than sorghum beer, but not in the FAT family. Still and all, real beer. And drinkable by other beer lovers, which sorghum is NOT.
Pic next to the Corny I cut down to fit the refrigerator shelf. (A TIG in the garage comes in handy.) Seems the head has gone away. Oh well, still got good mouth feel.
And this recipe is CHEAP, because sugar instead of base malt cost 1/4 as much. Since I've become sensitive to glutens I've been making lots of fruit wines. They use LOTS of sugar, to good effect. Cost $1/gallon if I pick the fruit off the neighbor's trees. Wonderful stuff, but it just ain't beer when beer you need.